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We are open - Online 24/7, Eumundi Markets Wednesdays & Saturdays, & Cellar Door Shop - Tues - Fri 10 am - 3 pm. Located at 5/2 Lomandra Place, Coolum Beach.
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The Noosa Springtime Salad with Black Garlic Vinaigrette

A Fresh Coastal Salad Featuring Noosa Black Garlic

Light, vibrant and full of flavour, The Noosa Springtime Salad celebrates the fresh produce and relaxed coastal lifestyle of the Noosa region.

Originally featured in In Noosa Magazine – Spring 2025 Edition, this colourful salad layers crisp baby greens, roasted sweet potato, pickled radish, creamy goat’s cheese, avocado, bacon and tender poached chicken.

The finishing touch is a beautifully balanced Noosa Black Garlic Vinaigrette, made with Black Garlic Extra Virgin Olive Oil, Black Garlic White Balsamic Vinegar and Black Garlic Honey. The result is a dressing that is rich, slightly sweet and deeply savoury — perfectly complementing the fresh seasonal ingredients.

Ideal for long lunches, spring entertaining, or a nourishing light meal, this salad delivers restaurant-quality flavour with minimal effort.

Recipe Details

Serves: 4
Prep time: 15 minutes
Cook time: 20 minutes

Ingredients

Salad

  • Mixed spring baby salad greens (rocket, mizuna, baby cos)

  • 5 baby radishes, thinly sliced and pickled

  • 1 sweet potato, cubed and roasted

  • ½ red onion, finely sliced

  • 1 ripe avocado, sliced

  • 100 g fresh goat’s cheese, crumbled

  • 4 rashers bacon, cut into small pieces and fried or grilled

  • 1 chicken breast, poached and sliced diagonally

  • Edible flowers (optional, for garnish)

Quick Pickled Radishes

To pickle the radishes:

  1. Bring vinegar to the boil.

  2. Pour over the sliced radishes.

  3. Allow to sit for 5 minutes, then strain.

This quick pickling adds a bright, tangy lift to the salad.

Noosa Black Garlic Vinaigrette

Method

1. Prepare the salad base

In a large serving bowl, spread the mixed spring salad greens to form a generous base.

2. Add the vegetables

Scatter the roasted sweet potato, pickled radishes and finely sliced red onion evenly over the greens.

3. Layer the proteins and toppings

Top the salad with the sliced poached chicken, crispy bacon, avocado slices and crumbled goat’s cheese.

4. Make the Black Garlic Vinaigrette

In a small bowl, combine the Black Garlic Extra Virgin Olive Oil, Black Garlic White Balsamic Vinegar, Black Garlic Honey and Dijon mustard.

Whisk until the dressing is smooth and beautifully emulsified.

5. Dress and serve

Drizzle the vinaigrette evenly over the salad.

Finish with edible flowers for a vibrant seasonal presentation and serve immediately.

Serving Suggestion

This salad is perfect for:

  • Spring and summer entertaining

  • Elegant long lunches

  • A nourishing light dinner

  • Gourmet picnic spreads

Serve with a chilled glass of dry rosé or Sauvignon Blanc for a true taste of coastal Noosa.

Why Black Garlic Works in This Salad

The combination of Noosa Black Garlic Extra Virgin Olive Oil, White Balsamic and Honey creates a vinaigrette that is:

  • sweet and gently caramelised

  • bright and balanced

  • rich in umami flavour

Black garlic adds depth without overpowering the fresh ingredients, making it the perfect finishing touch for gourmet salads.

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